Mediterranean Halibut
From Brest south along coastal Bordeaux all the way down to Bilbao creperiés and cafés delight diners with inventive variations on local halibut. Bold and bright flavors — sun-dried tomatoes, garlic, oregano, basil — add sparkle to the mild-flavored fish without overwhelming it. The mayonnaise, which keeps the meat moist, is a uniquely American twist and adds a tang that olive oil can’t.
1 pound fresh halibut, cut into 2 fillets
3 tablespoons sundried tomatoes, chopped
3 tbsp mayonnaise
2 garlic cloves, minced
1/4 teaspoon dried oregano
1 tablespoon fresh basil, chopped
Kosher salt and fresh pepper to taste
Preheat the oven to 425ª F.
Pat the halibut dry, place it on a baking sheet covered with parchment or foil for easy clean up, and season it with salt and pepper.
Mix together the mayonnaise, sun-dried tomatoes, oregano, and garlic. Add salt and pepper to taste.
Spoon the mixture on top of the halibut fillets, covering the top with a thin layer.
Bake at 425Fª for 13-15 minutes or until the fish is cooked through. A thinner fillet will take about 13 minutes, while a thick one will run about 15 minutes. Top with fresh basil leaves.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755